The continuing and worldwide growth of pressure processing technologies to pasteurize
and sterilize foods justifies the need to study the effects on functional compounds and
nonbiotic contaminants as affected by high p ...

The skins of two white wine grape pomace (WWGP) and three red wine grape pomace (RWGP) from US Pacific Northwest were analyzed for their dietary fiber (DF) and phenolics composition. DF was measured by gravimetric-enzyma ...

Temperatures during the day and night are known to influence grape berry metabolism and resulting composition. In this study, the flavonoid composition of field-grown Vitis vinifera L. cv. Merlot berries was investigated ...

Studies reporting on potentially toxic interactions between aqueous fullerene nanoparticles (nC₆₀) and
microorganisms have been contradictory. When known confounding factors were avoided, growth yields of
Saccharomyces ...

Conjugated linoleic acid (CLA) has been recently studied for its health-promoting and disease-preventing properties. The objective of this study was to evaluate the effect of pressure (100-600 MPa), temperature (60-120˚C ...

The effect of three different weed management strategies, non-weeding, hand weeding, and weed mat, were examined on physicochemical, sugar profile, and antioxidant properties of two cultivars of blackberry (Rubus spp), ’ ...

Muddy and/or musty off-flavors in farmed-raised catfish occur as a result of the absorption of geosmin (GEO) and 2-methylisoborneol (MIB), compounds produced by algae. Previous research suggests the acid pH-shift method ...

The effects of fish bone with two different particle sizes (micro and nano) on Alaska pollock surimi gels prepared by two heating procedures were investigated. Heating procedures (with or without setting) resulted in sig ...

High hydrostatic pressure (HHP) is the most-widely adopted novel non-thermal technology for the commercial pasteurization of foods. However, HHP-induced inactivation of bacterial spores remains a challenge due their resi ...

This work sought to determine high pressure processing (HPP) effects on the activity of cathepsins B and D in the muscle of mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus). In mackerel, the cathepsin ...

High pressure processing (HPP) has become the most widely accepted nonthermal food preservation technology. The pressure range for commercial processes is typically around 100-600 MPa, whereas moderate temperature (up to ...